Aromatic Roasted Root Vegetable Soup

Name: Aromatic Roasted Root Vegetable Soup
Yield: 4 servings
Cuisine: American
Ingredients: 400 grams Kabocha squash; 1 Potato; 1 Carrot; 1 Onion or Japanese leek; 2 clove Garlic; 1 tbsp ●Olive oil; 1 ●Bay leaf; 1/2 tsp ●Curry powder or garam masala; 1 pinch ●Your choice of spices such as paprika, chili, etc; 1 ●Salt and pepper; 2 ○Vegetable stock bouillon (or chicken stock cube); 500 ml or more ○Water; 2 tsp ○Mustard; 50 ml ○White wine; 1 Salt and pepper; 1 Parsley for garnish

cookpad.japan @cookpad_jp

This is a soup I made for a friend who has a dairy allergy. In order to get a rich flavor and thickness I tried roasting as well as other tricks with the ingredients.

Change the vegetable ratios and the spices as desired. Changing the ingredients will affect the thickness so adjust through boiling and adding water.
Adjust the baking time according to your oven specifications. For 4-6 servings. Recipe by Nooko

This is a soup I made for a friend who has a dairy allergy. In order to get a rich flavor and thickness I tried roasting as well as other tricks with the ingredients.

cookpad.japan @cookpad_jp

This is a soup I made for a friend who has a dairy allergy. In order to get a rich flavor and thickness I tried roasting as well as other tricks with the ingredients.

Saved

Ingredients

4 servings

400 gramsKabocha squash
1Potato
1Carrot
1Onion or Japanese leek
2 cloveGarlic
1 tbsp●Olive oil
1●Bay leaf
1/2 tsp●Curry powder or garam masala
1 pinch●Your choice of spices such as paprika, chili, etc
1●Salt and pepper
2○Vegetable stock bouillon (or chicken stock cube)
500 mlor more ○Water
2 tsp○Mustard
50 ml○White wine
1Salt and pepper
1Parsley for garnish

Saved

Steps

1

Chop up the vegetables, place on a baking pan, mix in some olive oil and sprinkle with the ● spice ingredients.
2

Bake in the oven for 20-30 minutes at 180℃ until nicely browned (be careful not to burn them).
3

While the vegetables are baking, combine the ○ stock ingredients in a pot and bring to a boil.
4

Once the vegetables are roasted, pour a small amount of the soup stock over them in a blender and pureé.
5

Transfer the pureéd vegetables to the pan from Step 3 with the stock and boil to desired thickness. If it's too thick, add water.
6

Flavor with salt and pepper and your choice of seasonings.
7

Transfer to a serving dish, garnish with parsley, and it's complete.